Drain lychees.
Spread lychees round side up between several layers of paper toweling.
Let stand until dry, about 1 hour.

Cut ginger into sliver or tiny pieces.
Carefully stuff ginger inside cavities of lychees.
Combine chocolate and shortening in small saucepan or in top of double boiler over boiling water.
Cook over low heat, stirring constantly, just until chocolate melts. Remove from heat.
Cool slightly.
Dip each lychee in chocolate to coat completely.
Carefully lift lychee out of chocolate and place round side up on greased parchment or wax paper.
Drizzle remaining chocolate over lychees.
Refrigerate until cold.

Arrange the chicken halves skin side up in one layer in a baking pan. In a bowl mix together the soy sauce, melted butter, curry powder, cinnamon, ginger, garlic and TabascoÂ sauce. Spread the mixture over the chicken and chill for 1 hour.

Preheat the oven to 325 degrees F. Sprinkle sesame seeds over the chicken and bake uncovered for about 1 hour, until the chicken is golden.

Combine sugar, vinegar and water in medium saucepan. Cook over low heat, stirring just until sugar dissolves. Cook without stirring until mixture boils. Boil mixture without stirring until it is golden and reaches 295 degrees F to 300 degrees F or hard crack stage on a candy thermometer, about 10 minutes.

While sugar mixture is boiling, grease an 11 x 7-inch baking pan. sprinkle half of the sesame seeds and all of the peanuts evenly into pan. Pour sugar mixture over nuts in pan. Smooth surface with the back of a greased wooden spoon. Sprinkle with remaining sesame seeds. Cool slightly. While candy is still warm, cut into 2 x 1-inch pieces. Cool completely. Remove from pan.